Egg & Ham Pao de Queijo

I’m back! This move has taken most of my time. I am 70% settled, just waiting on more furniture. I forgot how tiring moving can be.

I decided to reward myself to a little snack, so I made a quick pao de queijo. Pao de queijo is a Brazilian cheese puff. It is amazing. Shout-out to my ex-coworker for introducing me to this amazing food.

It is the lightest, most savory bread I have ever tasted. Also, they are dangerous. You pop those little suckers into your mouth, and because they are so light, you can eat 20. I know I did.

I spiced up my paos with more than just cheese. Inspired by an egg breakfast souffle, I threw in thyme, an extra egg, ham and sharp cheddar.

Luckily for me, my work place was handing out some aged cheddar because the product was pass the Best Buy Date. In case you are wondering, the cheese was still high quality.

If that cheese hits the baking pan, it will melt into a salty, cheese crisp underneath the puff. Drooling!

Mine deflated after they came out of the oven. Say they are rustic and call it a day. Baking is supposed to be fun. No need to stress about perfection.

Serve them with something cold like plain cream cheese or French dip. It is the best combo for any party or pocket ;).


makes 32 puffs

1 1/4 cup unsweetened almond milk
3/4 cup vegetable oil
2 cup tapioca flour
3 eggs
1 1/4 tbs thyme
3/4 cup aged white cheddar, roughly chopped
1/2 cup deli honey ham, chopped
Black pepper (optional)


  1. Heat milk and oil in medium saucepan to a boil.
  2. Remove from heat and stir in tapioca flour. The dough will look grainy. Transfer to a mixing bowl and cool the dough.
  3. Crack and mix eggs one at a time. Mix in thyme, black pepper, ham and cheese with electric mixer or clean hand.
  4. In the oven, adjust racks to make 3 even spaces. Pre-heat oven to 450ºF.
  5. Line two baking sheets with parchment paper. Use tablespoon to scoop portions. Space portions one-inch apart.
  6. Put baking sheets on the two racks. Immediately change the temperature to 350ºF. Bake for 15 minutes.
  7. Rotate baking pans. Bake for another 15 minutes. Keep an eye on the paos. Use a fork to check the bottoms every 5 minutes. Bottom should be slightly brown.
  8. Take out of oven and cool completely.
  9. Serve with cold, creamy spread.


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